Pan-fried cherry pie – Italian Cuisine

»Pan-fried cherry pie

First wash the cherries, dry them, ston them, put them in a bowl with the 2 spoons of sugar and peel and lemon juice and leave them aside.

In the meantime that the cherries are flavored, whip the eggs with the white sugar and brown sugar, then add the oil first and then the flour sifted with yeast.

Butter a pan (I used a 28 cm one, if you want a higher dessert you can use a 26 cm one and lengthen the cooking times a little) and put a little parchment paper on the bottom, then pour the mixture and distribute the cherries evenly.
Close with lid and, over low heat, cook for about 25-30 minutes.

Once the cooking time has elapsed (do the toothpick test: the cake should be almost completely cooked), with a little caution turn the cake (you can help yourself with a plate, a lid or a couple of spatulas) and cook also the second side for 5-6 minutes.

The pan-fried cherry pie is ready: let it cool completely, then decorate with icing sugar and serve.

This recipe has already been read 1238 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page